A tasty alternative to a classic Polish cheesecake.
Yields: 1 springform pan (20 cm dia.) Difficulty: Medium Prep Time: 1 Hr
Base of no-cheesecake
- No-cheesecake filling
- Date caramel
- Soak half a cup of dried dates in hot water. Separately soak half a glass of cashew nuts - you need them later for the filling of the no-cheesecake cake.
- Grind dry oat flakes thoroughly.
- Blend oat flakes, drained dates, dessicated coconut, coconut oil and cocoa. The mass does not have to be finely ground.
- Put on a baking pan and chill it while you make the filling. Filling
- Cook half a cup of millet in one and a half cups of water, covered and simmer for 20 minutes.
- Set aside cooked millet for 10 minutes so that it softens well. It must be very soft, almost overcooked.
- Blend half a cup of cashew nuts (pre-soaked) into a smooth paste. Nuts are easier to blend after adding a tablespoon of cooked millet.
- Mix the cashew nut mass with the millet, add 50 ml of agave syrup and juice from 3/4 of lime. Blend to a very smooth mass. Depending on the type of blender, it may take up to several minutes. Food processor is good for it.
- Cool the mass and spoon over the base prepared earlier.
- Leave in fridge over night or at least for 3 hours. Date caramel
- Soak a glass of dates in hot water (10 minutes).
- Blend thoroughly drained dates, 3 tablespoons of peanut butter and a pinch of salt. If the topping is too dense, add a little water. The coating should have a thick caramel consistency.
- Spoon the caramel on the no-cheesecake. Topping
- Chop the peanuts and sprinkle the no-cheesecake gently pressing the peanuts, so they stick to the caramel.
- Instead of water for cooking millet you can use oat or almond milk.
- You can use ready roasted salted peanuts or raw from a health food store, then you should chop them and roast in a frying pan.